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Sulppang (Korean Makgeolli Bread)

🇰🇷 South Korea

Servings: 8 Cook: 20-25 minutes

Ingredients

  • 3¼ cups (400 g) all-purpose flour
  • 1 cup (160 g) fine cornmeal
  • 1 cup (200 g) sugar
  • 2 tsp (6 g) instant yeast
  • 1 tsp (5 g) baking powder (optional)
  • 1 tsp (5 g) kosher salt
  • 1¾ cups (430 ml) fresh makgeolli (Korean rice wine), room temperature
  • 4 large eggs, room temperature
  • ½ cup (75 g) raisins, plus more for topping

Steps

  1. Mix flour, cornmeal, sugar, yeast, baking powder (if using), and salt in a bowl.
  2. Shake the makgeolli to mix in settled yeast, then pour into the bowl with the eggs. Stir until smooth, adding more makgeolli if the batter is too thick.
  3. Fold in the raisins; batter should be thick but pourable.
  4. Cover and let rest in a warm place for 1-2 hours, until slightly puffy with small bubbles.
  5. Line a steamer basket with a damp cloth and sprinkle lightly with sugar. Pour in the batter and steam over boiling water on medium heat for 20-25 minutes, until set.
  6. Let rest briefly, then remove, slice, and serve warm.

Source: www.beyondkimchee.com